Basic Concepts;

Elite Sports Nutrition

Matt Lovell

Elite Sports Nutritionist

Perform and Function

Resources

• Sports Nutrition Essentials

• Fat Loss Made Easy

• Eating for Injury

• Sleep

• Cookery Lessons A and B

• Match Day Nutrition

• Eating for Immunity

• matt@performandfunction.co.uk

Weapons of Mass Destruction

Healthy Vending Machines?

What the right nutrition can do

• Hydration for energy & performance

• Balance blood sugar for mental/physical performance

• Support fat loss and/or muscle gain

• Improve cellular function

• Increase speed of healing

• Provide the right fuel for maximum performance

• Support a healthy immune system

• Influence the way you feel, think and behave

Consequences of Poor Nutrition

• LACK OF ENERGY!

• Lower mental acuity

• Poor aerobic capacity worsened by;

• Failure to gain lean muscle mass

• Increased fat mass

• Lethargy - ‘Heavy legs’

• Slow recovery from sporting events

• Infection and injury slow recovery

• Shorter life span

• Sarcopenia

Consultant To;

• ERFU – since 2002

• UKA – Loughborough site 2012 Olympics

• Tottenham FC, MCFC

• Tigers, Wasps, Saracens, Irish

• Olympic finalists and medallists

• Brisbane Broncos

• Boxing, British light weight champion

• Your grandma

• 1000’s of ill and over weight clients......

Get the Basics Right......

• BASICS ESTABLISH A BASE

• 9 out of 10 of these things you probably already know

• Hopefully the 10th thing will add a little bit to your own knowledge and ability to apply that knowledge….

• You will get all slides for your reference and information pack email me.....

matt@performandfunction.co.uk

FREE

-to evolve

-to choose

CHEERFUL

-Happy

HARDY

-strong work ethic

NATURE FEARING

-nature respectful

-nature aware

What does this mean?

• Dietary and supplemental Intervention

• In order to enhance performance

• Nutritional Philosophy

• No absolutes

Modern Choices

• If it ain’t natural don’t eat

it

• Modern food production

and selection is a

minefield

• If its not how nature

intended it to be then it

may be an idea to avoid it

Don’t Eat like this if you want to succeed in power based sports

WATER

VEGETABLES

PROTEIN

GOOD FATS

FRUITS; BERRIES

ROOT VEGGIES

GRAINS

TREAT

FOODSSUPPLEMENTS

Balanced Sports Nutrition

Ergos

Supplements

High quality diet

Principle 1; Preparation

Principle• Trying to build a healthy, optimally

functioning body out of poor ingredients is like trying to put icing on an unmade cake

• Adding performance nutrients to an unmade cake is worthless

• Take time to choose, prepare and cook your food – you are what you eat……

Proper preparation prevents piss poor performance………..

Physiological and Metabolic Changes During

Intense Exercise

Description Change Description Change

ATP levels Depleted Muscle

damage

Increased

Muscle

glycogen

Partially

depleted

Immune

system

Suppressed

Cortisol levels Increased Inflammation Increased

Protein

degradation

Increased Fluid loss Increased

You are what you eat, and what you ate, just ate…….

Energy Systems

Principle 2; Biochemical Individuality

• Each person has a different set of variables which make

up their biochemical individuality, knowing what these

are is critical to success

• There are however some common traits which everyone

should aim to get right

• Get the bottom line right; Blood sugar, hydration and

basic supplementation

• Then individualise afterward

Macronutrient Manipulation –

the Tools• Water: hydration cellular function

• Protein: structure, growth & repair

• Carbohydrate: fuel, short term energy

• Fat: energy storage, fuel & structure

Protein; Not just about muscles;

• Slows down carbohydrate absorption

• Builds neurotransmitters

• Stimulates sympathetic ANS

• Builds hormones

• Sustains immune function

• Builds energy

Classes of Carbohydrates

Carbohydrates

Fibrous

VegetablesAbove the

ground

Low GI & IILow energy

Starchy

Grains &Some root veg

GI & II variesHigh energy

Starch Proteins

Beans & Pulses

Low GI & IIMedium energy

Increase oily fish, omega

eggs, olive oil and walnuts

over other sources of nuts

Most nuts are high in

Omega 6 and low in

Omega 3. Aiming for

more walnuts and

pecans can help

rebalance your omega

ratio.

Wild food is always

better In terms of higher

omega 3 and lower

omega 6 levels

Benefits of improving your ratio include;

Less inflammation

Lower fat storage

Better insulin sensitivity – better blood sugar control

Increased muscle mass through increased protein

synthesis

Health benefits in older age

Improved brain health

Improved skin condition

Better performance

IMPROVING OMEGA 3/6 RATIO

AVOID SUNFLOWER OIL, CRISPS, CHIPS, DONUTS AND ANYTHING COOKED

IN VEGETABLE OILS

Grains and animals fed on grains have far higher levels of Omega 6 Fats in their meat. It is important therefore not to over consume grainy foods, such as bread and cornflakes. Use root vegetables for your carb requirements instead.

Meal Matrix

Less Active More Active

Fat Loss PerformanceEnergyLean Mass Gain

PROTEIN VEGGIES (above the ground)

EFA’s FRUIT STARCH

Veggies below the ground

Breakfast

Post Workout

Aminos

&

Colostrum

Meal Post Workout

Eat starchy carbos only if you’ve trained really hard. Otherwise stick to protein, salad, veggies and good fats.

LUNCH

DINNER

EXAMPLE DAY

• Porridge & Protein

• Sardine Omelet with red onion

• Eggs and beans on toast

• Cottage cheese & apple

• Fruit / Protein Bar

• Open Tuna Sandwich

• Recovery Shake and fruit

• Spinach Salad with chicken and

walnuts

• Rice, Chicken and Peas

• Mackerel, potato and broccoli

• Sugary drink and fruit and a

protein bar

• Steak and Spinach

• Salmon and green beans

• Lamb and roasted veggies

• Cold meats and raw veggies

• Cottage cheese

WEEKLY PLAN

• Match Day

• Sunday Routine

• Monday = bolognaise / chili

• Tuesday = chicken curry

• Wednesday = risotto

• Thursday = your choice

• Friday = loading up for match

HEALING

Neural AdaptationCNS Drive to RecruitmentAdrenal Fatigue

ENERGY / RECOVERY

BUILDING BLOCKS

ENZYMES, MINERALS, VITAMINS

Hormones

MOOD STATE

SLEEP

Chronic Inflammation•Injury results in chronic, and often dysregulated, inflammation

•This aids energy provision for the immune response/repair by increasing breakdown of the body’s stores

•Muscle is often sacrificed to provide fuel for the immune response

•Dysregulated inflammation, leads to excessive muscle degradation, fatigue and increased recovery time

Omega-3 - EPA•Success in treating catabolic trauma patients/cachexia/muscle wasting

(particularly as part of an energy dense, protein rich strategy) (Bayram, 2009;

Fearon, 2003; Wigmore, 1996)

•Success with inflammatory diseases (Calder, 2006)

•1.8-4.5g EPA per day

•Combine with energy dense, protein rich diet

•Consider co administration of glutamine (10-25g/day)

D-6-D; FAD, B3, B6, vit C, Insulin, Zn, Mg

Elongase; B3, B6, B5, biotin, vitamin C

D-5-D; FAD, B3, B6, vit C, Insulin, Zn, Mg

Elongase, D-6-D – Beta Oxidation; B2, B3, B6, biotin, vit C, Zn, Mg, carnitine, B5

Blocking Factors; Opoids of milk & wheat block cyclooxygenase

Enzyme Rich/Anti-inflammatory

Diets• Anti-inflammatory

Compounds:

• Garlic

• Ginger and Thai ginger

• Lemon grass

• Coriander

• Chilli's

• Berries

• Tea; green, black, red etc

• Grapes/wine

• Olive oil

• Chocolate/cocoa, coffee,

walnuts, peanuts, pomegranates,

yerba mate, and other fruits and

vegetables.

Proteolytic Enzyme Rich Foods

Anti-Oxidants • ORAC -

Oxidative

Radical

Absorption

Capacity

• A measure of

free-radical

scavenging

• Cherry Active

– 12,800 per

100g

TOP ANTIOXIDANT FOODS

ORAC* UNITS PER 100 GRAMS

Dark Chocolate 13,120

Prunes 5,770

Raisins 2,830

Blueberries 2,400

Blackberries 2,036

Kale 1,770

Strawberries 1,540

Spinach 1,260

Raspberries 1,220

Brussels Sprouts 980

Plums 949

Alfalfa Sprouts 930

Broccoli Florets 890

Oranges 750

Grapes, red 739

Red Bell Pepper 710

Cherries 670

Onion 450

Corn 400

Eggplant 390

Data from U.S. Department of Agriculture and the Journal of the American Chemical Society

•The main thrust of nutritional interventions to aid rehab

centre around reducing the chronic stress response,

preventing ongoing muscle breakdown.

•Basal cortisol must be controlled,

•inflammation regulated

•keep anabolic hormones high.

•Stabilising blood sugar and maintaining carbohydrate intake

to prevent a hormonal stress response

•Balance with energy expenditure – constant monitoring

•Provide the nutritional building blocks and signals to keep

anabolic hormones functioning.

Striking the

Anabolic/catabolic balance

Alcoholism = alcohol dependence, do you have a problem?

Type I dependent on our genes interaction with environment

Type II involves considerable genetic risk of developing a drink

problem irrespective of environment

Problem with Alcohol?

• Do you have a problem with Alcohol?

• Have you ever felt you should cut down on your drinking?

• Have people annoyed you by criticizing your drinking?

• Have you ever felt bad or guilty about your drinking?

• Have you ever had a drink the first thing in the morning to

steady your nerves or get rid of a hangover?

• Yes to 1 question you have a problem more than 1 you for

sure have a problem…….

• ADS – alcohol dependence scale

Alcohol Effects

• Toxin

• Depletes Glutathione

• Dehydrates

• Toxic by products

• Increases aromatase

• Poisons muscle fibre

• Various effects on iron

metabolism

• Blood glucose

disruption

• Lower hardiness

• Brain chemical

distruption

• Addictive

• Social / work disruption

Circulation & Vasodilation• Adaptation occurs when the muscle recovers to surpass its initial abilities

(supercompensation), supported by nutrient provision and waste removal

• Blood-flow is increased by Nitric Oxide (NO) to causing vasodilation.

• Precursors of NO an interesting area of study…

• supplementation with inorganic nitrate in the form of beetroot juice may aid

adaptation/performance by:

– Enhancing NO production

– Increasing bloodflow, fuel-delivery and waste removal from exercising

muscle

• Study observed increased time to exhaustion and decreased systolic blood-

pressure during exercise (Bailey et al, 2009)

• Natural Blood thinning factors; salicylates

– Work similarly to aspirin (derived from salicylic acid)

– blocks the formation of thromboxane A2 in platelets, producing an

inhibitory effect on platelet aggregation

Hydration

10% loss of strength 8% loss of speed

3% dehydation

Poor hydration is a major issue for athletes

AND MORE

• Dehydration reduces mental functioning:

decision making

reaction times

concentration

anticipation

skill delivery

task inaccuracies

CRAMPING PROTOCOL

• Dehydration

• Salt - increase

• Magnesium

• Electrolytes

• Lack of fitness CNS fatigue

• Muscular imbalances

• How many single legged calf raises can you do?

02/10/05

Sun

2nd - 4th Oct p.m. a.m. After Lunch Pre Dinner a.m. After Lunch

Player name 600 820 240 130 770 750

Player name 430 730

Player name 680 380

Player name 410 190 170 420 630 230

Player name 390 630 720 420 660 230

Player name 960 980 330 240 890

Player name 350 790 60 660 330 350

Player name 320 530 420 540 510

Player name 950 760 390 860

Player name 700 390 140

Player name 370 610 180 370 610 590

Player name 490 450 810 510 390

Player name 590 390 240 480 280

Player name 730 850

Player name 860 420 370 850

Player name 920 920 230 850

Player name 280 680 850 500

Player name 780 130 310 140 480 610

Player name 460 590

Player name 500 240 370 150

Player name 670 530 340 290 600 400

Training

Dehydrated Warning Good

>800 600-799 200-599

03/10/05

Mon Tues

04/10/05Hydration

RECOVERY

PRACTICE:

Base Hydration Requirement

• On Going Hydration –

• 85kg = 2 litres

• 100kg = 2.5 litres

• Plus 1 litre for each hour of exercise

• High temperatures, high humidity and unsuitable clothing will increase fluid losses

Goal: Competition Hydration

• Pre Hydration:• Take additional fluids in 24 hours lead up

• Use electrolytes

• During competition 0.5-1.0 litre @ Break Time

• Drink at every available opportunity

Re-hydration

• The amount of re-hydration will depend on the amount of fluids lost

• More than 2% (2kg) = fluids before powders

• Fluid lost can be best estimated by pre and post workout or event weights

• Aim to will be to replace each kg lost with 1-1.5 litres of fluids

Water sources

• Thames and Northampton tap water• Cryptosporidium hominis, lead, phosphates

» Thames Water draws >60% water from rivers treated with ozone and chlorine

» 2005: 1 in 40 taps produced lead above EU limits

• Plastic or glass• Endocrine disrupters, shelf life

• Reverse osmosis• Pure H2O

Principle 3; Water Principles

• Drink clean water – reverse osmosis

• Drink alkaline water

• Front load hydration

• Aim to supply adequate electrolytes

• You’ll need 75% of the water with the right electrolytes – fireman study

• Cellular hydration is key to recovery

Rehydration protocolTo become fully hydrated you must follow these simple steps:

Drink at least 5L of fluid on training days & at least 3L on rest days;

•Drink 500ml of fluid on waking (before breakfast);

•Have a drink with every meal;

•Always replace 1.5 x the fluid lost following exercise:

1.1 hour of moderate to high intensity exercise leads to sweat loss of 0.5L in 15°C, thus you need to drink

0.75L in this temperature;

1.1 hour of moderate to high intensity exercise leads to sweat loss of 1.5L in 25°C, thus you need to drink

around 2.5L in this temperature;

•Add a pinch of salt to all meals;

•Add electrolytes sachets with 500ml of water three times per day;

•Aim to consume all fluid by 4pm to limit sleep disturbances;

•Avoid diuretics such as caffeine and alcohol;

•Aid heat loss by limiting clothing layers/ head gear and reducing time in hot environments (limit temperature at home, avoid saunas).

It takes 2 weeks to become fully hydrated

5% decrease in body mass due to hydration leads to a 30% decrease in endurance performance

Protein

• “Of great importance”

• Roles; building blocks

• Nitrogen retention; protein synthesis

• Protein synthesis (PS) Protein degradation (PD) PS > PD to increase muscle

Not just about muscles;

• Slows down carbohydrate absorption

• Builds neurotransmitters

• Stimulates sympathetic ANS

• Builds hormones

• Sustains immune function

• Builds energy

Protein

• Amounts; 1.4 – 2.8g / kg LBM

• Average consumption 187g – 238g per day

• Amount in one sitting (Guyton M.D 1992)

• Protein pulses (Arnal MA et al 1999)

Protein Synthesis

0

50

100

150

200

250

300

350

400

450

I RE AA RE+AA RE+AA+I

(Rasmussen, et al. 2000)

Timing of Amino and Carb Ingestion

• An essential amino acid and sucrose combination taken prior to resistance exercise results in a greater anabolic response than when taken after resistance exercise (Tipton, et al. 2001)

• So take both pre and post workout enhancing nutrition

Functional Proteins

• Meat in the diet is preferable in terms of favourable body composition changes (Campbell et al 1995, 1999)

• Fish may help increase glucose sensitivity more than soy or casein protein, independent of it’s EFA profile (Lavigne et al 2000)

• Eating a diet high in meat may raise T levels through lowering SHBG (Franco Berrino et al

2001)

Protein

• Flex you protein requirements according to need

• Training & muscle growth will increase needs

• Needs vary depending on state of recovery

• 1.4-1.8g/kg

• 1.8-2.2g/kg

• 2.2-2.8g/kg

Intense training for intermediate sports increases protein turnover

PRAL

• Potential renal acid load

• Ash analysis limited

• Remer and Manz;

• Net acid load

• Composition, bioavailability and sulfur content

• Low grade metabolic acidosis

• Tool to encourage vegetable consumption

PRAL SCORES

• Meats average: 9.5

• Fish average: 7.9

• Confectionary: 4.3

• Vegetable average: - 2.8

• Grain products: 3.5

• Fruits average: - 3.1

Adapted from Remer and Manz study (1995, 2001)

Protein Can make you fat!

• Breakfast; scrambled eggs, sausage, bacon and beans – lowish carbs, high sat fat – don’t eat carbs on top of this

• Choose lean cuts of meat

• Have red meats as a treat 2-3 times per week, e.g. 2 x beef, 2 x lamb, 2 x pork

• Limit red meat consumption towards competition

• Conversion at around 30% of protein calories

Animal Protein and Cancer

• Eat organic or wild meats, fish, fowl and dairy

• Avoid processed meats

• Avoid excessively burnt meats

• Make sure you take pro biotics

• Make sure you eat plenty of fiber

• Consider a fiber supplement

• Balance your meat and protein intake with an equal amount of vegetables and fruits

Principle 4; Protein Principles

• Choose organic or free range where possible

• Establish a protein base for each player

• Choose types of protein according to functional

needs

• Vary the types of protein according to the time of

day and required hormonal response

• Vary the type of protein towards competition day

Correct Selection of Fats

• Promotes lipid peroxidation

• Replenishes muscle triglycerides

• Enhances immune function

• Improves hormonal environment – T levels

• Improves insulin sensitivity (Luo J Nutr 1996; 126: 1951-8)

Ratio n-6 : n-3

• Paleo diet close to 1:1 (Eaton., et al 1992, 1998)

• Modern diet 20:1 to 50:1 (Hibbeln JR, et al 1997)

• Total dietary fat intake 90g example;

• 30g sats, 30g Monos, 30g Polys of which 25g n-6, 5g n-3 = 5:1 ratio

• The addition of 3 tablespoons flaxseed takes Polys up to 75g of which 40g n-6 and 35g n-3 = 1:1 ratio

• fish oils decrease size and number

• corn oil and canola increase size

• trans and lard increase number

Increase oily fish, omega

eggs, olive oil and walnuts

over other sources of nuts

Most nuts are high in

Omega 6 and low in

Omega 3. Aiming for

more walnuts and

pecans can help

rebalance your omega

ratio.

Wild food is always

better In terms of higher

omega 3 and lower

omega 6 levels

Benefits of improving your ratio include;

Less inflammation

Lower fat storage

Better insulin sensitivity – better blood sugar control

Increased muscle mass through increased protein

synthesis

Health benefits in older age

Improved brain health

Improved skin condition

Better performance

IMPROVING OMEGA 3/6 RATIO

AVOID SUNFLOWER OIL, CRISPS, CHIPS, DONUTS AND ANYTHING COOKED

IN VEGETABLE OILS

Grains and animals fed on grains have far higher levels of Omega 6 Fats in their meat. It is important therefore not to over consume grainy foods, such as bread and cornflakes. Use root vegetables for your carb requirements instead.

Fat Types

• Trans and hydrogenated fats decrease membrane fluidity (Field J Biochem 1998; 253: 417)

• Saturated - may have some use in lean mass acquisition

• Monunsaturated – Inert, decreases cholesterol (Mattson J Lipid Res 1985 26: 194)

• Polyunsaturated – performance focused get ratio right!

• CLA – potential ergogenic, immune supportive & anti-inflammatory

• MCT’s – thermogenic, easily metabolised – functional as coconut oil(Enig, M 2004)

Testosterone and Timing of Fat Intake

• Additional fat from animal protein may enhance testosterone production if taken after exercise

• Mechanism may be reduced SHBG levels(Reed, M., et al 1987)

• Or increase cholesterol combined with LH drive for T production

Fat can make you fat!

• Raw nuts = 1 handful a day

• Avocado = 1 per day

• Egg yolks = 2 per day

• Aim for 1/3rd saturated

• 1/3rd monounsaturates

• 1/3rd polyunsaturated; fish oils, oily fish

Guidelines for Fat Intake 100kg

• 33-50g saturated fat =

• 33-50g monounsaturated =

• 33-50g polyunsaturated =

• 2 tablespoons olive oil = 30g mono

• Small Handful of nuts = 20g

• Large Handful of nuts = 50g

• 4 eggs = 20g saturated

• 1 tablespoon coconut oil = 15g

• Teaspoon of oil = 5g

Principle 5; Fat Principles

• Low fat foods are normally very high in sugar

• Higher fat diets are better for testosterone production

• Fat has no impact on insulin

• Fat supplies anti-inflammatory hormone building blocks

• Increase omega 3 sources avoid omega 6

• Never eat high fat high carb in your 90% block

• Functional fats include; coconut oil, fish oils, CLA, flax

• The safe % of trans fats in the diet is 0%

• Fats are heat sensitive – be aware of this

• If you eat high fat, eat low carbs and vica versa

Carbohydrates

• Structure vs function

• No correlation between simple and complex

classification and functional aspects of ingestion

• Glycemic Index

• Insulin Index – Jelly babies and recovery drinks

Low GI Diet Benefits

• Higher nutrient density

• More stable blood sugar

• Minimises fat deposition

• Promotes lipid oxidation

• Increased satisfaction

• More stable insulin glucose levels

Classes of Carbohydrates

Carbohydrates

Fibrous

VegetablesAbove the

ground

Low GI & IILow energy

Starchy

Grains &Some root veg

GI & II variesHigh energy

Starch Proteins

Beans & Pulses

Low GI & IIMedium energy

Timing of Carbs

Fibrous

Starchy

Morning

Evening

ENERGY INTAKE MATCHES ENERGY EXPENDITURE

HIGH GI FOODS

LOW FIBRE

PRE-WORKOUT

RECOVERY

QUICKLY

DIGESTING

PROTEINS AND

CARBS

LOW GI FOODS

HIGH FIBRE

HIGH NUTRIENT

DENSITY

SLOW RELEASE

CARBS AND

PROTEINS

Timing

• Glucose tolerance is worse in the evening (Grabner, W., et al. 1975)

• As FFA increase they can have a negative effect on carbohydrate tolerance (Frapa, D., et al 1997)

• Carbohydrates are generally not as well metabolised at night (Lee, A., et al. 1992) (Wu, M., et al 1986)

• Appetite for carbohydrate tends to be higher at night

Anti-Oxidants • ORAC -

Oxidative

Radical

Absorption

Capacity

• A measure of

free-radical

scavenging

• Cherry Active

– 12,800 per

100g

TOP ANTIOXIDANT FOODS

ORAC* UNITS PER 100 GRAMS

Dark Chocolate 13,120

Prunes 5,770

Raisins 2,830

Blueberries 2,400

Blackberries 2,036

Kale 1,770

Strawberries 1,540

Spinach 1,260

Raspberries 1,220

Brussels Sprouts 980

Plums 949

Alfalfa Sprouts 930

Broccoli Florets 890

Oranges 750

Grapes, red 739

Red Bell Pepper 710

Cherries 670

Onion 450

Corn 400

Eggplant 390

Data from U.S. Department of Agriculture and the Journal of the American Chemical Society

Anti-Nutrients and Empty Calories

• All refined foods

• Sugar (except post

training)

• Excess Caffeine

• Alcohol

• Cakes, biscuits and

pastries

• Crisps and

confectionary

• Soda Pop

• Refined Wheat

• Chips

• Fast and junk foods

• Snack a jacks

• Doughnuts

• Breakfast cereals

• All chemically assisted foods

Principle 6; Carbohydrate

Principles• Different carbohydrates have different energy density

and rate of absorption

• Carbs influence insulin more than other commonly

consumed nutrients

• Controlling insulin is the key to 80% of performance diet

and health issues

• Carbs like other foods can contain allergic elements

• Veggies are best, then berry fruits, then root veggies,

then whole-grains – construct the diet accordingly

• Enzymes are a key stone to health

Match Recovery & Muscle

Damage• Training process

• Time between sessions

• Liquid recovery is best

Advanced Recovery

• Specific to Weight

• Specific to Intensity

• Intensive CHO

Loading

• Increased Intensity =

Increased number of

high CHO feedings

• Needs to be high GI

• Needs to be:

• Immediately post

exercise

• Within 2 Hours

• Again 4 Hours later

Training Post-Training Recovery for rest of day

Normal Insulin sensitivity

INSULIN RESISTANT

INSULIN SENSITIVE

FAILURE TO PROPERLY RECOVER RESULTS IN POOR

INSULIN AND GLUCOSE TOLERANCE

Training Post-Training Recovery for rest of day

Normal Insulin sensitivity

INSULIN RESISTANT

INSULIN SENSITIVE

PROPER RECOVERY RESULTS IN IMPROVED

INSULIN AND GLUCOSE TOLERANCE

POTENTIAL FOR INCREASED NUTRIENT UPTAKE

Doyle, J., et al (1993)., Sherman, W., (1992) Widrick, J., et al (1992)

LOW / MEDIUM INTENSITY RECOVERY – 100kg

• LOW INTENSITY=fairly light to somewhat hard

in nature

• E.g. Drills, strides

• To recover from a low intensity session:

• 25g CHO 40g+ Protein

MEDIUM / MODERATELY HARD INTENSITY RECOVERY-100kg

• MEDIUM INTENSITY =somewhat hard to hard

in intensity

• E.g. sprints, higher intensity weights sessions

• To recover from a medium intensity session:

• 35g CHO, 40g+ Protein

VERY, VERY HIGH INTENSITY RECOVERY-100kg

• HIGH INTENSITY = Hard to very, very hard in

nature

• E.g. matches and extremely hard weight

sessions

• To recover from a high intensity session:

• 50g CHO 40g+ Protein

Recovery Matrix

TRAINING INTENSITY Immediately Within 1-2 hours Within 3-4 hours

LOW1 scoop of recovery powder in

300mls water

MEDIUM2 scoops of recovery powder in

350ml of water

A Medium sweet potato with lunch

in addition to routinely consumed

foods

HIGH3 Scoops of recovery powder in

400ml of water

A banana and bowlful of

blueberries and yoghurt in

addition to……

A large slice of date and walnut

cake with fruit smoothie

Principle 7; Recovery Principles

• You must recovery aggressively and appropriately after

each session

• Recovery should be graded to intensity, duration, body

weight, body fat and body type

• Period of recovery should be lengthened according to

intensity and duration of the session

• Intensity = degree of metabolic disturbance

• Recovery requirements need to be viewed in terms of

requirements of next exercise session

Meal Matrix

Less Active More Active

Fat Loss PerformanceEnergyLean Mass Gain

PROTEIN VEGGIES (above the ground)

EFA’s FRUIT STARCH

Veggies below the ground

Basic supplement principles

• Particular Need for iron, calcium and other minerals

such as zinc during adolescence

• Vitamin D – pandemic deficiency

• Magnesium commonly deficient

• Omega-3 essential fatty acids

• Antioxidants

• A multivitamin & mineral

• Joint care and cartilage support – older athletes

• Adherence

PLAN INTO ACTION PLAN

• Performance Nutrition Summary

• 10 Point Plan and Check List

• Example Day

BACK TO BASICS

• Golden Rules to be Practiced 80-90% of the time and never forgotten;

• Drink enough water / green tea / hydration drinks, never get thirsty!

• Eat Frequently, eat every 2-3 hours no matter what, unless you are sleeping

• Eat Protein every time you eat

• Eat vegetables or fruit every time you eat but eat more veggies than fruit

• Eat starchy carbs every time you eat but eat more around time of the day when you are more active (breakfast and lunch) and less or none when you are less active

• Recover aggressively and appropriately after every session

• Eat whole-foods, low GI all the time except post-training when high GI foods are better for speedy recovery

• Eat fat, but eat the right kind of fat – from oily fish, nuts and seeds, olive oil and omega eggs

• Avoid ‘empty’ foods which contain calories but no goodness; doughnuts are a good example of these types of food

• Remember to enjoy your foods and practice the 80:20 rule or 90:10; this means of 42 weekly meals and snacks, 4 can be whatever you want if you are being strict 90% of the time and 8 can be naughty if you are being strict 80% of the time

CHECK LIST

• Am I thirsty?

• When did I last eat?

• Did I eat Protein with

that?

• Were there veggies or

fruit with that?

• Did I eat Starch

according to my

training?

• Were there ‘good’ fats

with the meal?

• Am I eating sweets all

the time even when I

have not trained?

• Do I eat wholefoods?

• Am I thirsty?

EXAMPLE DAY

• Porridge & Protein

• Sardine Omelet with red onion

• Eggs and beans on toast

• Cottage cheese & apple

• Fruit / Protein Bar

• Open Tuna Sandwich

• Recovery Shake and fruit

• Spinach Salad with chicken and

walnuts

• Rice, Chicken and Peas

• Mackerel, potato and broccoli

• Sugary drink and fruit and a

protein bar

• Steak and Spinach

• Salmon and green beans

• Lamb and roasted veggies

• Cold meats and raw veggies

• Cottage cheese

WATER

VEGETABLES

PROTEIN

GOOD FATS

FRUITS; BERRIES

ROOT VEGGIES

GRAINS

TREAT

FOODSSUPPLEMENTS

Information Resources

• www.sportsnutritionvlog.com

• www.fourweekfatloss.com

• http://sportsnutritionvlog.com/regenerate.html

• www.adrenaltest.co.uk